Chicken Stuffing Hashwey Lebanese
Ingredients| 1 approximately 4 c. ground |
|
|---|
Preparation : Brown lamb with margarine. Stir in rice. (The rice
absorbs the liquid). Add spices and chicken broth. Cook with lid on
for 20 minutes or more. Add chicken pieces and slivered almonds.
Servings: 1
Also see ...
Chicken With Peanut Sauce
Preparation : Cut chicken into 3/4 inch pieces. Mix with remaining ingredients. Cover and refrigerate for at least 2 hours, stirring occasionally. This can be broiled at 550 degrees on skewers for 5 minutes each side. I baked chicken pieces in a glass baking dish at 400 degr (Upload by user)
Preparation : Cut chicken into 3/4 inch pieces. Mix with remaining ingredients. Cover and refrigerate for at least 2 hours, stirring occasionally. This can be broiled at 550 degrees on skewers for 5 minutes each side. I baked chicken pieces in a glass baking dish at 400 degr (Upload by user)
Chicken 7 Up Stew
For use in a Dutch Oven Preparation: Chop the onion into fine pieces. Place in a plastic bag. Chop the chicken breast halves into 4 6 large chunks. Carrots should be peeled and sliced in advance. Place in a plastic bag. Take potatos that have been washed and scrubbed to (Upload by user)
For use in a Dutch Oven Preparation: Chop the onion into fine pieces. Place in a plastic bag. Chop the chicken breast halves into 4 6 large chunks. Carrots should be peeled and sliced in advance. Place in a plastic bag. Take potatos that have been washed and scrubbed to (Upload by user)
Chicken A L orange
Rinse chicken; pat dry. Spray a cold large nonstick skillet with nonstick coating. Preheat skillet over medium heat. Cook chicken in hot skillet for 10 to 12 minutes or until chicken is tender and no longer pink, turning once. Meanwhile, for sauce, in a small saucepan stir t (Upload by user)
Rinse chicken; pat dry. Spray a cold large nonstick skillet with nonstick coating. Preheat skillet over medium heat. Cook chicken in hot skillet for 10 to 12 minutes or until chicken is tender and no longer pink, turning once. Meanwhile, for sauce, in a small saucepan stir t (Upload by user)
| Advertisements |
Chicken A La Avacado
* 3 oz. each Saute the chicken in olive oil for 5 minues each side over low heat. Remove chicken from the skillet, remove skin & set aside. In the same skillet, saute capers for 1 minute. Remove from heat & add lemon juice & parsley. Pour lemon juice & (Upload by user)
* 3 oz. each Saute the chicken in olive oil for 5 minues each side over low heat. Remove chicken from the skillet, remove skin & set aside. In the same skillet, saute capers for 1 minute. Remove from heat & add lemon juice & parsley. Pour lemon juice & (Upload by user)
Chicken A La Divan
* USE FRESH BROCCOLI OR 2 (10 oz. pkg) FROZEN BROCCOLI. ** USE CHICKEN BREASTS, SLICED, SKINLESS, AND BONELESS. * strongServings: 6/strong (Upload by user)
* USE FRESH BROCCOLI OR 2 (10 oz. pkg) FROZEN BROCCOLI. ** USE CHICKEN BREASTS, SLICED, SKINLESS, AND BONELESS. * strongServings: 6/strong (Upload by user)
Chicken A La Jerusalem
Dredge chicken in flour. Melt butter in large skillet, add chicken and saute until lightly browned. Season to taste with salt, pepper and nutmeg. Wash mushrooms and pat dry. Add to chicken along with artichoke hearts. Pour sherry over all, cover and simmer 15 minutes or unt (Upload by user)
Dredge chicken in flour. Melt butter in large skillet, add chicken and saute until lightly browned. Season to taste with salt, pepper and nutmeg. Wash mushrooms and pat dry. Add to chicken along with artichoke hearts. Pour sherry over all, cover and simmer 15 minutes or unt (Upload by user)
Chicken A La Kin Hwa
This colorful dish is also very simple to make. Kin Hwa refers to the delicious ham from Jinhua. Chicken, a la Kin Hwa, is traditionally served with the head as a center piece. Clean the chicken, plunge it into a pot of boiling water, immediately turn off the heat and p (Upload by user)
This colorful dish is also very simple to make. Kin Hwa refers to the delicious ham from Jinhua. Chicken, a la Kin Hwa, is traditionally served with the head as a center piece. Clean the chicken, plunge it into a pot of boiling water, immediately turn off the heat and p (Upload by user)
Chicken A La King Usda
Line four 8x8 inch baking pans with heat resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one fourth of the recipe. Baking pans are not needed for food to be served without freezing. Add peas, onion, and green pepper (Upload by user)
Line four 8x8 inch baking pans with heat resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one fourth of the recipe. Baking pans are not needed for food to be served without freezing. Add peas, onion, and green pepper (Upload by user)
Chicken A La King .002
Melt butter or margarine in a large skillet. Add celery and mushrooms and saute until tender. Blend in flour and let simmer 1 minute. Slowly add chicken broth, stirring constantly. Cook about 3 minutes to finish cooking flour, stirring constantly. Add chicken mix, milk, (Upload by user)
Melt butter or margarine in a large skillet. Add celery and mushrooms and saute until tender. Blend in flour and let simmer 1 minute. Slowly add chicken broth, stirring constantly. Cook about 3 minutes to finish cooking flour, stirring constantly. Add chicken mix, milk, (Upload by user)
Chicken A La King 2
Melt butter in large pan, add mushrooms, peppers and saute for 5 mins. Stir in flour and seasoning. Gradually stir in stock and bring to the boil, stirring until thickened. Add cream and chicken pieces and cook over low heat until chicken is thoroughly heated. Meanwhile beat (Upload by user)
TAG: chicken, ,
Melt butter in large pan, add mushrooms, peppers and saute for 5 mins. Stir in flour and seasoning. Gradually stir in stock and bring to the boil, stirring until thickened. Add cream and chicken pieces and cook over low heat until chicken is thoroughly heated. Meanwhile beat (Upload by user)
TAG: chicken, ,
Chicken A La King
Melt butter in saucepan; Add green peppers, mushrooms and pimentos. Simmer 5 minutes. Add flour and blend in well. Add 3/4 of the heavy cream and all the chicken broth. Cover and cook over low heat until thickened, stirring constantly. Stir in sherry, salt, cayenne and papri (Upload by user)
TAG: chicken, ,
Melt butter in saucepan; Add green peppers, mushrooms and pimentos. Simmer 5 minutes. Add flour and blend in well. Add 3/4 of the heavy cream and all the chicken broth. Cover and cook over low heat until thickened, stirring constantly. Stir in sherry, salt, cayenne and papri (Upload by user)
TAG: chicken, ,
|
|
|
|
Chicken Almond Ding
Marinate chicken in egg whites, cornstarch and 1 tablespoon soy sauce for 30 minutes. Heat 1 tablespoon oil in large fry pan or wok to 300 degrees and stir fry chicken pieces rapidly for about 1 minute,or until chicken loses pink color. Remove from pan and drain on paper tow (Upload by user)
TAG: chicken, ,
Marinate chicken in egg whites, cornstarch and 1 tablespoon soy sauce for 30 minutes. Heat 1 tablespoon oil in large fry pan or wok to 300 degrees and stir fry chicken pieces rapidly for about 1 minute,or until chicken loses pink color. Remove from pan and drain on paper tow (Upload by user)
TAG: chicken, ,
Chicken A La Mallorquina Part One
** Bouquet Garni In a pice of cheesecloth, tie the following: 3 4 sprigs 11/19/93 5:59 PM celery stalk with leaves, 1/2 ts dry thyme. leave the string long enough to hand the garni in the pot and tie the string to the pot handle for easy removal Recipe continues in next not (Upload by user)
** Bouquet Garni In a pice of cheesecloth, tie the following: 3 4 sprigs 11/19/93 5:59 PM celery stalk with leaves, 1/2 ts dry thyme. leave the string long enough to hand the garni in the pot and tie the string to the pot handle for easy removal Recipe continues in next not (Upload by user)
Chicken A La Mallorquina
*BOUQUET GARNI: In a pice of cheesecloth, tie the following: 3 4 sprigs of parsely, 1 bay leaf, 1/2 celey stalk with leaves,1/2 ts dry thyme. Leave the string long enough to hand the garni in the pot and tie the string to the pot handle for easy removal. Dry the chicken piec (Upload by user)
TAG: chicken, garni, ,
*BOUQUET GARNI: In a pice of cheesecloth, tie the following: 3 4 sprigs of parsely, 1 bay leaf, 1/2 celey stalk with leaves,1/2 ts dry thyme. Leave the string long enough to hand the garni in the pot and tie the string to the pot handle for easy removal. Dry the chicken piec (Upload by user)
TAG: chicken, garni, ,
Chicken A La Nancy
Servings: 4 2 lg whole chicken breasts 2 T 4 tbsps. oil 1 clove garlic crushed 1/2 lemon with rind sliced : thin 1/2 lb fresh mushrooms sliced 1 TB flour 1/4 c dry white wine 1 ts salt 1/4 ts fresh ground pepper 1/4 ts oregano 14 oz c (Upload by user)
TAG: chicken, fresh, ,
Servings: 4 2 lg whole chicken breasts 2 T 4 tbsps. oil 1 clove garlic crushed 1/2 lemon with rind sliced : thin 1/2 lb fresh mushrooms sliced 1 TB flour 1/4 c dry white wine 1 ts salt 1/4 ts fresh ground pepper 1/4 ts oregano 14 oz c (Upload by user)
TAG: chicken, fresh, ,
Chicken A La Poitevine
Joint the chicken into the usual 7 pieces (or buy 2 3 lbs chicken portions). Separate the head of garlic into cloves and peel them. Don t be put off by the quantity of garlic, it doesn t taint the breath at all. Above all, don t reduce the proportion. In a large cassero (Upload by user)
TAG: chicken, garlic, cloves, ,
Joint the chicken into the usual 7 pieces (or buy 2 3 lbs chicken portions). Separate the head of garlic into cloves and peel them. Don t be put off by the quantity of garlic, it doesn t taint the breath at all. Above all, don t reduce the proportion. In a large cassero (Upload by user)
TAG: chicken, garlic, cloves, ,
TAG: chicken, ,
Permalink--> In : Recipes - Chicken